Reducing separation between crust & custard

Discussion in 'Professional Catering' started by Tiffany2345, Sep 12, 2019.

  1. Tiffany2345

    Tiffany2345

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    Exp viking, brk catering
    Hi—Another mini tartlet mold question here: am I correct in blindbaking, then filling (guessing a teaspoon worth of filling?!) for just a few minutes at 325, then resting in oven? Will the above method help to reduce separation between crust & custard? Any favored ways to go about avoiding? Thank you!
     
  2. jcakes

    jcakes

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    you want to fill your tart shell sufficiently so you minimize shrinkage; another option depending on what you're making is to use a stovetop custard and fill the baked shell. A stove top custard may not be a smooth and silky as a well made baked custard but you eliminate the custard shrinking from the shells.....